3 skinned and boned chicken breast halves 4 small potatoes 1 large onion 2 tbs butter or margarine 2 carrots, sliced 2 celery stalks, sliced 1 (14 1/2 oz) can chicken broth 1/2 tsp garlic salt 1/2 tsp ground black pepper 1 tsp dried basil 1 tbs all purpose flour 1/4 cup water 1 cup frozen small peas, thawed Cut chicken and potatoes into 1/2 inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven over medium high heat; add chicken and cook until lightly browned, stirring occasionally. Add vegetables, broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil. Stirring constantly, 1 minute or until mixture thickens. Remove from heat; stir in peas. Yield: 4 servings. |
| CHICKEN STEW |